Indian Tandoori Chicken Recipe -
Indian Tandoori Chicken Recipe
  • READY IN 1+ days

Indian Tandoori Chicken

Recipe by  

"This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    1 day 45 mins


  1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
  4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
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  • Cook's Notes:
  • This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes, or until chicken is done.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2007

This was my first time venturing into the world of Indian cooking. What an easy, wonderful, tasty meal. I followed the recipe and some of the reviewers suggestions. I used non-fat yogurt and the food coloring. I did add the cilantro to the marinade, in addition to putting it on after. I marinated it for the 24 hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times and hope to share it with all my friends. Updated: I make this about twice a month. I make 16 chicken thighs and freeze them for when I want some of this tasty meat. I also bake this at 400 degrees for about 30 minutes.

Most Helpful Critical Review
Jun 16, 2010

This version is perfectly edible but pales, in MY opinion, when compared to Tandoori chicken generally available. I suspect that this may be the result of cooking at too low a temperature. A Tandoor is an Indian clay oven, where the temperatures regularly reach levels far hotter than the standard kitchen oven. I tried this recipe as specified and was disappointed, and I have given 3 stars as a result. I then cooked it at a much higher temperature, which resulted in a better consistency but dried it out too much. I finally slightly increased all the quantities of spices and yoghurt and cooked that on the highest heat I could, and found THAT would have rated 4.5 stars. So the spice combination is good, the principle is good, the cooking is not. I strongly reiterate that this is MY opinion. I also have a vague problem with using food colouring. By using Turmeric, you can get a good yellow colour without needing the artificiality of colouring, and tomato purée (or harissa if you like heat) can add a reddish tinge.

Jan 25, 2004

This was the best, most flavorful chicken tandoori I have ever made. I used skinless breasts on the bone, marinated them for 24 hours, and broiled them for 10-12 minutes on each side.

Jan 25, 2004

My husband is from Pakistan and he loved this recipe! It was VERY easy and delicious! As a matter of fact, it was the best Tandoori chicken I've had anywhere. I used boneless, skinless chicken breasts and they were very moist and tasty. For dessert, try Simmi's Kulfi recipe.

Oct 08, 2007

Excellent and easy. I let the chicken breasts marinate for a day to give full flavor. I also left out the food colorings, and my guests laughed when we initially looked at the was the craziest shade of pink/coral that I've ever seen. But it still looks like the chicken I'd get at my local Indian restaurant. Everyone loved it. I paired it with basmati rice, coconut-curry sauce, steamed vegetables, and naan. It really tasted authentic!

Oct 04, 2005

Thank you very much for this recipe! I marinaded it for 24 hours, scraped off all the marinade , and then cooked in my Romertopf clay pot for about 45 minutes at 480deg. The chicken came out perfect. I almost didn't add the food coloring, but I'm glad I did because the finished product looked exactly like what it looks like in restaurants. My husband declared it a success. I'll be making this again and again.

Jun 24, 2010

Excellent recipe! Used boneless skinless chicken thighs that I put on kabobs. Don't like food coloring? Use some colorful spices instead. I used some turmeric and some paprika to give it a brilliant orange color! The taste was the same.

Nov 11, 2005

This was great! I baked it in the oven at 350 for about an hour and a half. I was pressed for time, so I didn't remove the skin first. I wish I had because when you remove the skin after cooking, it takes away all the flavor! I will definitely make this again though. The dish went nicely with "Indian Dahl and Spinach" from this site. Thanks for the recipe!


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 734 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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